PREPARATION

Combine the garlic powder, salt, black pepper, and minced rosemary in a small bowl. Add olive oil to the spice rub, stir, and rub the pork tenderloin with this mixture on all sides.

Meanwhile, make the apricot sauce. Start by removing the stones from the apricots. If they are ripe, you should be able to break them in half with your fingers and the stone will be loose. Discard the stones. Put the apricots in a saucepan together with a stick of cinnamon, cardamom pods, minced ginger, sugar, and about 120 ml of water. Turn the heat on. The apricots will start releasing juices. When the sauce boils, reduce the heat such that it keeps simmering, and simmer uncovered until the sauce has thickened, about 30 minutes. Remove the cinnamon and cardamom pods and discard. Puree the sauce with an immersion blender. Add 2 Tbsp of rose water and season to taste with salt and freshly ground black pepper. You may wish to add some more sugar as well, depending on the ripeness of the apricots.

Brown the meat on all sides and cook it in the oven at 180°C/300°F for about 30 miutes, then wrap it in aluminum foil to rest for 10 minutes. After resting slice the pork tenderloin and serve it with the sauce on preheated plates.

Bon apetit!